You need to mix in just enough of the pasta cooking liquid to coat the pasta, but not so much that you've created pesto soup. Fresh from the food processor, pestos are usually too thick to coat pastas you'll just end up with mounds of the sauce amid a lot of undressed noodles. The secret to making pesto into a great pasta dressing is to get the sauce to the right consistency. Just remember: you need a lot of it, and it should be fresh and crisp, not wilted or soggy. Each variety will impart its unique flavor to a pesto, so be adventurous, and try whatever type appeals to you. Add garlic cloves and chopped parsley stems, allowing to saut until fragrant, about 1 minute. Add olive oil to a large saut pan over medium-low heat. Allow to sit as you prepare the other ingredients. Lots of basil varieties are available, some sweeter, some spicier, and in fact basil is an important ingredient in the cooking of southeast Asia, especially in curries. Fill a large bowl with your clams and top with ice-cold water. Be sure to add your oil slowly, so that the sauce fully emulsifies - that is, all the ingredients bind together, creating a thick, uniform consistency. The most basic, most traditional pesto is this basil-based one that was invented in Genoa, in northern Italy it's bright green and wonderfully aromatic.
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